Creamy Butternut Squash Apple Soup
This creamy Butternut Squash Apple soup is perfect for a cold and windy day. This recipe is very rich creamy and flavorful and low in calories. This soup recipe contains turmeric which has antioxidants and anti-inflammatory properties in it. But don’t worry you can’t actually taste the turmeric. While this soup recipe is hearty, you can happily have seconds without fear of blowing your diet. With the cinnamon, squash, and the apples, this soup definitely will make you feel like fall or winter is here. To make this vegan friendly, just change the ricotta cheese to coconut milk. – The Accidental Chef
Serves 8
Ingredients:
- 9 oz of Peeled Mini Baby Carrots
- 3 tsp of Turmeric
- 3 tbsp of Ground Cinnamon
- 4 tsp of Nutmeg
- 1 tsp of Ginger – powder
- 1 tbsp of Parsley flakes
- 4 1/3 cups of Vegetable Cooking Stock
- 1 medium Butternut Squash (3 lbs) peeled, seeded, and diced
- 2 Cameo Apples peeled, cored, and diced
- 1 medium White Onion, diced
- 1/2 cup of Low Fat Ricotta Cheese
- 1/4 cup of Bourbon
- 1 tbsp of Olive Oil
Directions:
Preheat the oven to 400 degrees.
Place the cut butternut squash into a baking pan.
Sprinkle 2 tsp of nutmeg, 2 tsp of turmeric, and 1 tbsp of cinnamon on to the squash and toss to coat the squash evenly.
Add a 1/3 cup of the vegetable broth to the pan and place into the oven for 30-40 minutes or until the squash is soft.
Place the carrots in a small baking dish and coat them with 1 tsp of nutmeg, 1 tsp of turmeric, 1 tsp of parsley flakes and toss.
Add the 1/4 cup of bourbon in the dish and cover with tin foil and place into the oven for 20-30 minutes or until the carrots are soft.
Once the squash and the carrots are finished, heat up a Dutch oven over medium high heat or you can use a 6 quart saucepan.
Sauté the onion in the olive oil until the onion is translucent.
Stir in the apples, 1 tsp of nutmeg, and 1 tbsp of cinnamon until everything is evenly coated.
Cook for a minute or two before adding the vegetable broth, squash, and carrots.
Bring the pan to a boil and then let it simmer for about 10-15 minutes.
Add 1 tbsp of cinnamon, the rest of the parsley flakes and the ricotta cheese and remove the pan from heat.
You can use a blender or a food processor or an immersion blender. If using a blender, you will need to blend in batches.
You can top this with Parmesan cheese and more parsley flakes!
Serves: 8 | Calories per serving: 175 | Fat: 2.9 g | Carbs: 44.8 g | Net Carbs: 37.9 g | Protein: 3.7 g
